The Whitest Salad I’ve Ever Made

11 Apr

Today’s recipe is brought to you by the color beige.

Usually, I try to eat by color– the more colorful a piece of produce is, the more nutrients it has (think iceberg lettuce v. spinach)– but when I saw this recipe in Plenty, I had to try it. Never one to leave well enough alone, I tweaked a bit to change it from a side dish to a salad. You can see why I don’t often bother to buy cookbooks.

I love this salad because it’s hearty, can be made a night before, and the lemon gives it a very summery flair without the sweetness that is usually indicative of a “summer salad.” The tahini dressing is thick and tangy, the mushrooms season up beautifully, and I’ve yet to find a dish that cashews don’t complement. Now if only beige food photographed better…

photo-4

Marinated Mushroom Spinach Salad

Ingredients

  • 1/3 c olive oil
  • 1 TBS vinegar (I used apple cider)
  • 1 TBS maple syrup
  • juice of 2 lemons
  • dash of black pepper
  • 8 oz sliced mushrooms
  • 1/2 c Greek yogurt (FIBBYDY)
  • 2.5 TBS tahini
  • 1 small garlic clove, crushed or mined very finely
  • 1 can (15 oz) garbanzo beans (chick peas), drained
  • 2 c boiling water
  • 2/3 c cashews, raw
  • 1/2 tsp cumin
  • 1 TBS dill, chopped (optional)
  • 1 TBS oregano, chopped (optional)

Assembly

1. Marinate the mushrooms by combining the olive oil, vinegar, maple syrup, dash of pepper, and half the lemon juice. Mix well. Pour over mushrooms, making sure all mushrooms are coated, and set aside for about an hour.

2. To make the dressing, combine yogurt, tahini, garlic, and remaining lemon juice. Stir until a cohesive sauce forms.

3. Put the beans in a strainer. Pour boiling water over them.

4. Toss together the marinated mushrooms, cashews and beans. Add the cumin. Taste and add more cumin if you’re about that life. Toss in raw spinach. Top with a dollop of tahini dressing. Enjoy.

4 Responses to “The Whitest Salad I’ve Ever Made”

Trackbacks/Pingbacks

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